Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- 1/2 cup buko pandan juice
- 1/2 cup buko pandan, finely chopped
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract, evaporated milk, coconut milk, and buko pandan juice and mix until combined.
6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the buko pandan.
8. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before adding the topping.
Coconut Meringue Topping:
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, beat the egg whites and cream of tartar until stiff peaks form.
3. Gradually add the sugar, beating until glossy and stiff peaks form.
4. Add the vanilla extract and mix until combined.
5. Fold in the shredded coconut.
6. Spread the meringue over the cooled cake and bake for 10 minutes, or until lightly golden.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients
- Butter: Can be substituted with vegan butter or coconut oil
- Evaporated Milk: Can be substituted with almond or coconut milk
- Buko Pandan Juice: Can be substituted with coconut water
Variations:
- Add a layer of buko pandan jelly in between the cake layers
- Add a layer of buko pandan custard in between the cake layers
- Add a layer of buko pandan cream cheese frosting in between the cake layers
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Make sure the cake is completely cooled before adding the topping.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until heated through.
Presentation Ideas:
- Decorate the cake with toasted coconut flakes, buko pandan jelly, and/or edible flowers.
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
Garnishes:
- Toasted coconut flakes
- Buko pandan jelly
- Edible flowers
Pairings:
- Coffee
- Tea
- Coconut ice cream
Suggested Side Dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting Advice:
- If the cake is too dry, add a little more evaporated milk or coconut milk.
- If the cake is too wet, add a little more flour.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure to refrigerate any leftovers.
Food History:
Buko pandan is a popular Filipino dessert that is made with young coconut, pandan leaves, and condensed milk. It is usually served as a chilled dessert and is often served at special occasions.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of coconut and pandan.
Serving Suggestions:
This cake is best served chilled and can be served as a dessert or snack.
Related Categories
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Region: Filipino